Rasmalai
Serves | Preparation Time | Cooking Time |
5 People |
15 – 20 Minutes
|
20 – 25 Minutes
|
Ingredients
For Paneer
- 10 cups milk
- 2 tbsp lemon juice
For Rasgulla
- 500 g Paneer
- 1 tbsp Maida
- 1/2 tsp corn flour
- 1 tsp sugar
- 1/4 tsp cardamom powder
For Sugar Syrup
- 2 cups sugar
- 5 cups water
For Rabdi
- 10 cups milk
- 5 tbsp sugar
- 1/2 tsp saffron
- 1/2 tsp cardamom powder
- 10 almonds (sliced)
- 10 pistachios (sliced)
Method
For Paneer
Step 1
Bring milk to boil in a pan.
Step 2
Reduce the flame and add lemon juice to it. Keep stirring continuously.
Step 3
The milk will start curdling. At this point also you have to keep stirring it.
Step 4
Once the curdling is complete, strain it through a muslin cloth. Wait for it to cool.
Step 5
Squeeze the muslin cloth to remove all the water.
Step 6
Tie a knot to the cloth and allow it hang for 15 – 20 minutes. Now, press this by keeping a heavy object on it for 40 – 45 minutes. Paneer is ready. You can use it immediately or refrigerate it for later use.
For Rasgullas
Step 1
Transfer paneer to a plate. Add a tsp of maida, cornflour, cardamom powder and sugar to it. Knead to form a smooth dough by pressing with the heel of your hand.
Step 2
Divide the dough into equal parts. Sightly flatten the balls and take care that no cracks are formed.
Step 3
Heat sugar and water on low flame to prepare sugar syrup. As the sugar dissolves, increase the flame and let it boil for about 3 – 4 minutes.
Step 4
Reduce the flame and add the rasgullas to it one by one. Cover the pan with a lid and let it cook for about 15 minutes. Keep stirring lightly at intervals.
Step 5
Now, the rasgullas should spring back when pressed and should be double the size as compared to before. This indicates that it has cooked completely.
For Rabdi
Step 1
Add pistachios, almonds and saffron strands in 3 tbsp of warm milk and keep aside.
Step 2
Boil milk in a thick bottom pan. Let it reduce to half. Keep stirring the milk while doing so.
Step 3
Add sugar and cardamom powder. Let the sugar dissolve completely.
Step 4
Add the milk with almonds, pistachios and saffron into the pan.
Step 5
Mix well and switch off the flame.
For Rasmalai
Step 1
Take the rasgullas and squeeze them to remove excess sugar syrup.
Step 2
Add these rasgullas into the rabdi.
Step 3
Let it cool and then keep it in the refrigerator. Serve it chilled while garnishing with more slivered almonds and pistachios.
Nutritional Information
Calories | 342 K cal |
Proteins | 24.3 g |
Fats | 22.1 g |
Carbohydrates | 13.5 g |
Cholesterol | 53 mg |
Sodium | 113 mg |
Potassium | 504 mg |
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